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Home Cooking: Nova Lox Spring Rolls
Michelle Lee prepares a simple-yet-impressive appetizer that's big on flavor and fresh vegetables

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

(Click here to learn more about me, below.)

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.


Looking for an appetizer that’s big on flavor and fresh vegetables?

Make your own nova lox spring rolls!

This was my first time making spring rolls, having only enjoyed them in restaurants and as take-out, and I couldn’t believe how simple these were to make.

And sockeye salmon nova lox provides a delicious way to elevate a spring roll far above the ordinary!

Silky, cold-smoked Vital Choice wild sockeye lox is truly luscious — with no nitrates and less sodium than most brands.

I used the fresh vegetables and herbs I happened to have on hand — you can mix this up and add even more color with fresh carrot, bell pepper, red onion and other fresh herbs.

Mine were quick, delicious and wowed my guests. They're wonderfully fresh and healthful, and become especially rich and savory when served with the (optional) peanut sauce.

Send me a note and let me know how your spring rolls turned out!

A few notes for the cook
If you’ve never made spring rolls before, have no fear!

They’re as easy to roll as a burrito, and they don’t require any cooking.

Please play with your mix of flavors and colors — the sky’s the limit, and almost anything is delicious paired with mild sockeye salmon nova lox.

A few tips to make sure these are easy: The rice paper rounds are sticky. I had the best success rolling the spring rolls directly on my clean countertop (as opposed to on a porous cutting board). Have your ingredients ready and move quickly!

After you’ve prepared your vermicelli noodles, leave them in a strainer and give them a quick rinse one more time right before you use them, so they don’t stick together. If you want more veggies, feel free to omit the vermicelli rice noodles entirely.

If you prepare all of your filling before you start, these are incredibly quick to make. In fact, I believe the peanut sauce preparation took as long as it took to prepare four spring rolls. Have fun and enjoy!

Nova Lox Spring Rolls
Makes 4 spring rolls

4 oz of vermicelli rice noodles (found in the Asian section of your market)
1 avocado, halved and thinly sliced
1-2 small cucumbers, cut into ¼-inch strips (I opted not to peel mine for added color)
1 cup small mixed lettuce leaves
1 bunch fresh cilantro
4 ounces Vital Choice sockeye salmon nova lox, thawed
Rice paper rounds (also found in the Asian section of your market)

  1. Prepare vermicelli rice noodles according to package directions. Rinse at least twice to avoid sticking.
  2. Prepare all of your filing ingredients before you begin rolling your spring rolls. Slice the avocado and cucumber, separate cilantro into spring and divide your nova lox into four portions.
  3. Dip a rice paper round into a bowl of tepid water quickly, just until wet (don’t soak). Lay it on your work surface and layer ingredients on the bottom third of the round (as you would a burrito).
  4. I layered in this order: salmon on the bottom, noodles, avocado, cucumber and cilantro in the center, with lettuce leaves on top (the salmon and lettuce will make the outer edges of your rolls).
  5. Be sure to roll your spring roll as tightly as possible, folding in the two outer edges mid-way through as you roll up from bottom to top.
  6. The rice paper round is sticky, so work quickly. There’s no need to seal the outer edge — it will stick to itself for a lovely finished product.
  7. Once rolls are complete, slice them in half on the diagonal and serve them immediately with peanut sauce if desired (see below).

Peanut Sauce (optional)
¼ cup creamy peanut butter
½ teaspoon fresh ginger, finely minced
2 garlic cloves, finely minced
2 tablespoons tamari soy sauce
1 tablespoon rice wine vinegar
½ teaspoon turbinado sugar or brown sugar
¼ cup hot water
¼ to ½ teaspoon red pepper flakes (I used ½ teaspoon)

  1. Whisk together peanut butter, minced ginger, minced garlic, soy sauce, rice wine vinegar and turbinado sugar.
  2. Slowly whisk in hot water to thin into a smooth sauce. Stir in red pepper flakes.
  3. Peanut sauce may be made up to 3 days ahead – bring to room temperature before serving.

My rating: 4 out of 4 stars


A Note from Michelle

Like you, I have a passion for beautiful-yet-healthy food that’s easy to prepare. 

While I do love making the occasional "fancy” dinner, most of the time I’m short on time and have a house full of hungry people who want to eat NOW.

I’m not a professional chef – just a busy mom who loves to cook and who’s focused on that intersection of healthy and delicious.

I want this series to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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